Summary
Coriander is an annual condiment that is not frost-hardy. It grows up to 70cm high with lush branching and pinnate foliage similar to flat-leaved parsley. The coriander’s umbellate, white to pale pink blooms appear from June to August – they have much larger petals on the outside than in the centre. The flowers attract lots of useful insects. After pollination, peppercorn-sized, hemispherical, light brown grains form. From September, the coriander seeds can be gathered and dried for use as a spice.
Coriander has many uses and is deemed one of the oldest therapeutic plants in the world. Here are our top tips on selecting varieties and how to use this aromatic herb.
Coriander has more than just an incredible aroma, the flower is also a lovely addition to your garden.
Coriander, furthermore known as cilantro in the US, is known and treasured around the world. We will introduce you to the best coriander types provided by coriander seed suppliers.
Coriander: origin and characteristics
Coriander (Coriandrum sativum) belongs to the umbelliferae family (Apiaceae) so it is closely related to anise (Pimpinella anisum), parsley (Petroselinum crispum) and caraway (Carum carvi). The herb is furthermore known by a few other names including cilantro, Chinese parsley and dhania. Coriander has been used as a culinary herb, spice and therapeutic plant for thousands of years. The feathery herb is mentioned in ancient Sanskrit texts and early biblical texts.
The most aromatic varieties of coriander
The coriander genus Coriandrum is made up of just three species, with just one, Coriandrum sativum, being cultivated commercially. Some coriander assortments provided by coriander seeds manufacturers in India have been specially cultivated with an emphasis on flavour or seed size:
- ‘Indian coriander’: annual coriander up to 70cm with extended seeds and sweeter flavour than many other varieties. Key ingredient in garam masala spice mix.
- ‘Jantar’: Nutty-tasting coriander with very glossy foliage and quite small but very aromatic seeds. Both the foliage and the fresh and dried seeds can be used.
- ‘Thüringer’: Old, German traditional assortment with good seed production. The plants reach a height of about 40cm.
It’s not merely the dried or ground seeds that are a delectable addition to your cooking, the coriander leaves can furthermore be used. While the seeds have a spicy, woody taste, the leaves have a strong, earthy, fragrant aroma. There are now varieties on the market that have been specially cultivated for their leaves by coriander seeds exporters.
- ‘Caribe’: Coriander with an especially high leaf yield and a growth height of 40 to 60cm.
- ‘Confetti’: Coriander with finely spread out, dill-like foliage and a sweeter flavour than many other varieties.
- ‘Dwarf Lemon’: Compact maturing coriander medley up to 30cm with a lemony aroma.
- ‘Marino’: Coriander with vigorous leaf growth and spicy flavour.
- Mexican coriander (Eryngium foetidum), also called long coriander or cilantro, belongs to the Umbelliferae family too, but to a different genus than our common coriander. The elongated, tooth-edged leaves on the plants, which grow up to 30cm high, have a robust coriander aroma. Vietnamese coriander (Persicaria odorata) is similar in smell and taste but belongs to the Polygonaceae family so is not related to coriander. However, Vietnamese coriander has a clear advantage over cilantro: it is annually and husky to cool temperatures, although it should still be overwintered indoors.
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At Vora Spice Mills LLP, our experts provide the best quality of such condiments that not only will give a delicious touch to your food but also take care of your health!
Best HealthyPotato Nutrition Can Help Absorb for Weight Gain
Potatoes have attained themselves a foul name within the world of health and nutrition.
whereas it's true that they're dense in carbs and most desi preparations create intake potatoes a rather fatty affair, one additionally cannot deny that potatoes square measure a treasure of nutrients.
If you choose fried wedges, fries, wafers, tikkis, and cutlets, you'll be causing letter of invitation to sterol and weight gain.
Deep-frying something adds to the ultimate calorie load of the dish.
The direction is abundant with a delicious spice combine fabricated from weight loss for health diet boosting spices like coriander seeds, cumin seeds, black peppercorns, and fennel seeds.
Best HealthyPotato Nutrition Can Help Absorb for Weight Gain
Potatoes have attained themselves a foul name within the world of health and nutrition.
whereas it's true that they're dense in carbs and most desi preparations create intake potatoes a rather fatty affair, one additionally cannot deny that potatoes square measure a treasure of nutrients.
If you choose fried wedges, fries, wafers, tikkis, and cutlets, you'll be causing letter of invitation to sterol and weight gain.
Deep-frying something adds to the ultimate calorie load of the dish.
The direction is abundant with a delicious spice combine fabricated from weight loss for health diet boosting spices like coriander seeds, cumin seeds, black peppercorns, and fennel seeds.
Best HealthyPotato Nutrition Can Help Absorb for Weight Gain
Potatoes have attained themselves a foul name within the world of health and nutrition.
whereas it's true that they're dense in carbs and most desi preparations create intake potatoes a rather fatty affair, one additionally cannot deny that potatoes square measure a treasure of nutrients.
If you choose fried wedges, fries, wafers, tikkis, and cutlets, you'll be causing letter of invitation to sterol and weight gain.
Deep-frying something adds to the ultimate calorie load of the dish.
The direction is abundant with a delicious spice combine fabricated from weight loss for health diet boosting spices like coriander seeds, cumin seeds, black peppercorns, and fennel seeds.
Indian cuisine is packed with flavours and aroma.
This is the result of amalgamation of fresh magical spices which are grown in different parts of the country.
Different Goan Masalas: Goan curry: The smell of freshly grated coconut mixed with turmeric, coriander seeds, a ball of deseeded tamarind, red-chillies, garlic paste, ginger, sugar and cumin seeds- yes, all this goes into preparing the famous Goan curry masala.
Most Goan masalas tend to be colour-coded and range from yellow to orange.
Cafreal: A fresh green masala- this includes coriander with mint leaves, capsicum, turmeric, ginger, garlic, green chillies, sugar and onion.
Peri-Peri: Small Portuguese chillies combined with cumin, peppercorn, ginger, turmeric, sugar, onion, cinnamon and Goan vinegar- together it looks like a bright red paste which smells heavenly and is the perfect ingredient to get that Vindaloo and Goan sausage on point!
Chopped green coriander leaves into small pieces and sprinkles over your hot soup bowl or your favourite dish.
The aroma of green coriander is amazing.
Its leaves, stems, seeds and roots, each provide a different taste.
Alternate name of Green Coriander
English: Coriander, Colante, Chinese parsley
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